Simmer until the tomatoes have decomposed and reduced, such that the olive oil/sausage grease starts to separate out. This should take about 45 minutes. Then start boiling the pasta, in salty water.

When the pasta is almost done, add the basil and ricotta to the sauce.

Stir well, until the ricotta is fully incorporated.

Stir in the drained pasta until it is evenly coated, and then turn the heat off.

EAT ITTE!!

(Note: For some reason, the farfalle broke apart into pieces during the cooking process, which you can probably see. I don’t know if the pasta was stale or something. It was very weird, and I hadn’t seen this before.)

UPDATE: Oh, fucke! I forgot to include that I added four tablespoons of grated parmigiano reggiano while stirring the pasta into the sauce!

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Comments

It looks truly delicious. The ricotta addition sounds great. I will try your recipe tomorrow. Yes, I know that when farfalle are left on their own for indefinite time, they become old and fall apart; I will try the recipe with pene (they have been on my kitchen shelves for some time now. I hope they are still good and tasty. Hehehehehe

This is so bizarre. A few entries ago you were all ‘FUCKE I HATE ELECTRO RIGGE JOCKEYS FUCKE SHITTE FUCKE DOUCHE WANKE BAGGE DONKEY TITTES DICKE!’ and now you’re all ‘Deglaze with a generous splash of chilean pisco.’